+ SUMMER MENU-A-DAY FOR JULY +
Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.
#16 - Blueberry Vodka Sangria and Citrus Salad with Seared Scallops
It's going to be another hot day! I believe it's official...it's a heatwave in New England! How about a refreshing drink and simple dinner idea?
Blueberry Vodka Sangria
1 orange, sliced
1 lime, sliced
¼ cup Wildtree Wildly Blueberry Jam
1 bottle red wine (750 ml)
½ cup vodka
In a pitcher add the orange and lime slices. Add the Blueberry Jam. Pour the red wine and vodka over the fruit. Stir to combine. Refrigerate for at least 3 hours. (For best results let sit over night.) Serve over ice if desired; garnish with fresh blueberries.
+ + +
Citrus Salad with Seared Scallops
1/4 cup plus 3 tablespoons Wildtree Natural Grapeseed Oil, divided
2 tablespoons white vinegar
1 1/2 tablespoons water
1 tablespoon Wildtree Italian Dressing Mix
1 pound fresh sea scallops
3 tablespoons Wildtree Lemon Pepper Blend
3 ounces spring green salad mix
2 tablespoons basil, roughly torn
1 orange, segmented
1 grapefruit, segmented
Using a blender, combine the 1/4 cup Grapeseed Oil, white vinegar, water, and Italian Dressing Mix and set aside. Rinse sea scallops and pat dry with a paper towel. Heat a medium sized saute pan over medium-high heat. Dip the tops and bottoms of each scallop into the Lemon Pepper Seasoning, then in the Grapeseed Oil, and then place in the pan. Sear each side until lightly browned (about 1 minute on each side), remove from pan and build salad. Toss the salad greens, basil, orange and grapefruit with the Italian Dressing, top with the scallops, and serve.
To order your Wildtree groceries please go to www.jenwarr.mywildtree.com.